— — No.11 Anti-Aging Foods To Make Your Skin Look Years Younger: Salmon

Anti aging food??

Accordin to Healthline

Those good-for-you omega-3s in salmon and other fatty fish like tuna and sardines (plus some shellfish like oysters and mussels) could help you stay looking young and maybe even save you from a sunburn. Don’t ditch the sunscreen altogether, but research indicates that omega-3s quell inflammation that flares up in your skin after UV exposure, and also act like a natural sunblock, helping to prevent sunburn. And don’t forget: those omega-3s aren’t only beneficial to your skin, they’re also good for your heart.

Cajun Salmon with Greek Yogurt Remoulade

Lets make one of those Anti aging food:

Paprika and garlic powder make a quick Cajun-inspired seasoning that flavors salmon fillets in this easy dinner recipe. Traditionally, remoulade sauce is prepared with mayonnaise; here, we substitute nonfat Greek yogurt for a lighter version.

Ingredients

Ingredient Checklist

• 4 (5 ounce) salmon fillets (fresh or frozen, thawed), skin and pin bones removed
• ¼ cup nonfat plain Greek yogurt
• 1 small shallot, finely chopped
• 2 tablespoons finely chopped fresh Italian parsley
• 2 teaspoons cider vinegar
• 1 teaspoon prepared horseradish
• 1 teaspoon Dijon mustard
• ¼ teaspoon sweet paprika plus 1/8 teaspoon, divided
• ⅛ teaspoon garlic powder plus 1/4 teaspoon, divided
• 1 pinch Pinch of salt plus 1/4 teaspoon, divided
• 1 pinch Pinch of ground pepper plus 1/8 teaspoon, divided
• 3 teaspoons olive oil, divided

Directions

Instructions Checklist

• Step 1Bring fish to room temperature by letting it stand on the counter for 15 minutes.
• Step 2Meanwhile, whisk together yogurt, shallot, parsley, vinegar, horseradish, mustard, 1/4 tsp. paprika, 1/8 tsp. garlic powder, and a pinch each of salt and pepper in a small bowl. Cover and refrigerate until ready to use.
• Step 3Pat both sides of the fish dry with a paper towel. Brush both sides with 2 tsp. oil. Season both sides evenly with the remaining 1/4 tsp. each salt and garlic powder, and 1/8 tsp. each paprika and pepper.
• Step 4Heat the remaining 1 tsp. oil in a large nonstick skillet over medium-high heat. When hot, add the fish, skinned-side up. Cook, pressing down on the fish with a spatula, but otherwise not moving the fillets, until the undersides are golden brown, about 5 minutes.
• Step 5Using the spatula, very carefully flip the fillets. Continue cooking, without moving, until the undersides are golden brown and the fish is opaque and just beginning to flake, another 2 to 3 minutes. Serve immediately, with the remoulade.

Tips

To make ahead: Prepare remoulade (Step 2) and refrigerate for up to 2 days.

Nutrition Facts

Serving Size: 4 Oz. Fish And 2 Tbsp. RemouladePer Serving:242.5 calories; protein 35g 70% DV; carbohydrates 2g 1% DV; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 0.8g; fat 9.6g 15% DV; saturated fat 2g 10% DV; cholesterol 78.7mg 26% DV; vitamin a iu 564.9IU 11% DV; vitamin c 5.2mg 9% DV; folate 24.9mcg 6% DV; calcium 85.9mg 9% DV; iron 1.1mg 6% DV; magnesium 51.4mg 18% DV; potassium 675.4mg 19% DV; sodium 292.6mg 12% DV.https://ec4e57016c843ac1bd2543d6aaed6c6c.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html

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